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    Home » cake » Mini Turtle Cheesecake

    Published: May 9, 2010 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    Mini Turtle Cheesecake

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    Happy Mother’s Day to all the mothers out there!

    I took my own mother these bad boys this morning. I have been brainstorming ideas for awhile and kept going back to the chocolate turtle candies that I know she likes and since I needed to redeem myself after my cracked cheesecake so turtle cheesecake was the plan. My mom doesn’t have a huge sweet tooth though so showing up with a whole cheesecake didn’t sound like a great idea.

    I was so excited about these guys. It’s a chocolate cookie (I crushed whole oreos – with a rolling pin, thankyouverymuch – because I couldn’t get the cream off in one swipe) and pecan meal crust, a regular cheesecake, and a pecan covered in caramel and chocolate sauces. They turned out just as I had imagined them and taste amazing! A lot of times I think a whole slice of cheesecake is just too much but these muffin-sized cakes are perfect.

    Mini Turtle Cheesecake

    For the crust:

    • ¾ cup ground chocolate cookie crumbs
    • ⅓ cup pecan meal
    • 2 tablespoons brown sugar
    • ¼ cup unsalted butter (melted)

    For the filling:

    • 1 ½ packages (12 ounces cream cheese, room temperature)
    • ½ cup sugar
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • 2 eggs
    • ½ cup plain yogurt

    For the caramel drizzle:

    • ¼ cup butter
    • ½ cup brown sugar
    • ⅛ teaspoon salt
    • ¼ cup heavy cream
    • 1 teaspoon vanilla

    For the chocolate drizzle:

    • ½ cup semisweet chocolate chips
    • 2 tablespoons butter
    • pecans (for topping)
    1. Preheat oven to 325. Line a 12-muffin pan with aluminum liners and spray lightly with oil.
    2. To make crust: Combine chocolate cookie crumbs, pecan meal, brown sugar, and melted butter. Spoon a tablespoon into bottom of each muffin liner and press lightly with your fingers. Bake for 5 minutes; remove from oven.
    3. To make filling: Beat cream cheese in a large mixing bowl until creamy. With mixer running, gradually add sugar, salt, and vanilla; beat well. Add eggs one at a time, mixing just until blended. Stir in yogurt.
    4. Spoon about ¼ cup of filling into each muffin liner. It should come almost to the top of the liner. Bake for 15 minutes or until tops of cheesecakes are puffed and only slightly jiggly in the very center. Cool to room temperature and then refrigerate for at least a couple hours, preferably overnight.
    5. To make caramel drizzle, combine ¼ cup of butter, brown sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves. Stir in cream. Remove from heat and stir in vanilla. Cool.
    6. To make chocolate drizzle, melt 2 tablespoons of butter in saucepan over low heat. Add chocolate chips, remove from heat and stir until melted.
    7. To assemble, carefully remove liners from cooled cheesecakes and put cheesecakes on wax paper. Place a pecan in the center of each cheesecake. Drizzle chocolate and caramel over tops. Keep refrigerated until serving.

    Google Recipe View Microformatting by Easy Recipe
    2.1.7


    adapted from Blue Ribbon Recipes

    « Chocolate Angel Food Cake
    Pink Lemonade Cupcakes »

    Reader Interactions

    Comments

    1. Gyn says

      August 29, 2011 at 8:40 pm

      you may have already answered this question… How many batches does this make?

      Reply
      • amanda says

        August 29, 2011 at 8:42 pm

        I got 12 mini cheesecakes out of the recipe. Thanks for commenting! :)

        Reply
    2. Taryn says

      December 05, 2010 at 2:20 pm

      I just made these tonight for a cocktail party — they were unbelievable! Everyone loved them, they were easy to make, and just so, SO delicious. Thanks for such a great recipe!

      Reply
      • amanda says

        December 05, 2010 at 2:25 pm

        Awesome! So glad you liked them! Everyone fought over them when I made them so I guess I should make them again, huh?

        Thanks for coming back to comment! :)

        Reply
    3. Eliana says

      May 18, 2010 at 12:34 pm

      I’m excited just looking at these.

      Reply
    4. roxan says

      May 14, 2010 at 6:43 am

      Very fancy looking! Your mom is lucky to have such a thoughtful daughter…

      Reply
    5. Joanne says

      May 12, 2010 at 7:34 pm

      I love the “turtle” combination of flavors (where does that name COME from??)…and these little cheesecakes look, well, some kind of amazing! your mom must have been so pleased!

      Reply
    6. Nicole says

      May 12, 2010 at 8:28 am

      I made 4 batches of these this morning. Well I made the cheesecake and a simple oreo crust. Love my co-workers but I don’t have time to make and decorate enough for the office as pretty as yours. But I promised the BF that I would make him his own little cheesecake tonight.
      great recipe!!!
      .-= Nicole´s last blog ..A Glimpse into the Past: a Dairy Cow on Boston Common =-.

      Reply
    7. grace says

      May 10, 2010 at 2:22 am

      these are so great! i made something similar for my friend’s wedding reception and they were a hit. mother’s day is another awesome occasion for which to partake of chocolate, caramel, and pecan goodness. :)
      .-= grace´s last blog ..cake mix kick =-.

      Reply
    8. Laney says

      May 09, 2010 at 8:57 pm

      Wow!! I wish I was brave enough to try cheesecakes! These look so good.
      .-= Laney´s last blog ..First Month Weigh In-Thank you Budlight Select 55! =-.

      Reply
    9. Shee Shee says

      May 09, 2010 at 1:56 pm

      You won’t ever buy the candy turtles again – great balance between sweet, salty, creamy and crunchy. Perfect for any occasion and especially for Mother’s Day. My favorite baked treat (German chocolate cake) has just been replaced. Love them.

      Uh, oh – gotta go. I hear Fake Ginger’s daddy in the kitchen getting into something…..

      Shee Shee

      Reply
    10. Beth says

      May 09, 2010 at 12:59 pm

      These look wonderful and I think I will make them for a gathering in a week. What is pecan meal? Is it just ground up pecans?

      Reply
      • amanda says

        May 11, 2010 at 2:58 am

        Yeah, its just finely ground pecans. I know Bob’s Red Mill sells almond meal so maybe they have pecan? If not, you could always use the almond meal. I’m sure it would be just as good.

        Reply
    11. Steel City Flan says

      May 09, 2010 at 11:27 am

      Beautiful! I just saw the top picture on Flickr and had to come see the recipe :) These sound great, especially since I’m a sucker for cheesecake and anything in teeny tiny portions.
      .-= Steel City Flan´s last blog ..Orange Sherbet =-.

      Reply
    12. Natalie (The Sweets LIfe) says

      May 09, 2010 at 10:02 am

      these are SO adorable…I love mini cheesecakes and I bet your mom did too ;) Can’t wait to try this version sometime!

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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